Zsofia’s Savory Sorrel Tart

Zsofia’s Savory Sorrel Tart

Pick Sorrel leaves when young when they are most tender. They have a mild acid tang with a lemon-like flavor.

Zsofia Pasztor is the owner of Innovative Landscape Technologies. She knows all about plants that grow well with little water, so she’s a big fan of Sorrel, a perennial herb. Here she shares a recipe for Savory Sorrel Tart, similar to a quiche and a wonderful lunch or dinner entrée. To Zsofia Sorrel, which is similar to spinach, is a valuable plant that is often misunderstood, so she wanted to share a way to use it in cooking.

1 9-inch single pie crust
3 T unsalted butter
1/2 c leek & stems, thinly sliced (we slice the greens & throw them in with the sorrel too)
1 lg. bunch Sorrel, cut into bite-sized pieces
2 eggs
1 c cream
1/4 c. Gruyere, or your favorite cheese grated
salt and pepper to taste


Sorrel tart makes a healthy and savory lunch or dinner entree.

Preheat oven to 375 degrees. Prick the pie crust all over with a fork. Line the pie crust with foil and weigh down with uncooked rice or beans. Bake until golden brown, about 15 minutes. Carefully remove foil and beans.

In a skillet, melt butter. Add the leeks, including bulbs & stems. Cook for about 5 minutes. Add the sorrel and continue cooking over low heat. When the sorrel is completely wilted, remove from heat and set aside. In a medium bowl, whisk the eggs and cream. Add half the cheese and the sorrel and leek mixture. Mix together and season with salt and pepper. Layer the other half of the cheese on the crust.

Pour the filling on top. Bake until set, about 35 minutes.


Zsofia’s 2010 show garden, “There’s No Place Like Home,” was an imaginative demonstration of water conservation done in whimsical fantasy with a Wizard of Oz theme. Her 2011 garden will have an “Alice in Wonderland” theme, and is sure to be a hit. And don’t miss Zsofia’s seminar, “Managing Water Sustainably – Plants for Rain Gardens, Living Walls & Roofs,” on Saturday, February 26 at 7:15 pm in the Rainier Room.Janet

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